La Petite Pineapple Cakes With Praline Sauce

• 1 (8.5-ounce) package corn muffin mix
• 1 (20-ounce) can crushed pineapple in juice, drained and divided
• 1 large egg
• 1/2 cup milk
• 1/2 cup sweetened flaked coconut
• 2 tablespoons butter, melted
• 1 cup plus 2 tablespoons firmly packed brown sugar, divided
• 1/3 cup all-purpose flour
• 1 (2-ounce) package macadamia nut pieces
• 1/2 cup butter
• 1 1/2 cups heavy whipping cream, divided
• 1 tablespoon granulated sugar

1. Combine corn muffin mix, 3/4 cup pineapple, egg, milk, and coconut; stir just until blended.
2. Combine melted butter, 2 tablespoons brown sugar, flour, and macadamia nuts to form a streusel topping.
3. Spoon batter into 12 greased muffin pans, filling two-thirds full. Sprinkle streusel mixture evenly over batter. Bake at 350u0b0 for 22 to 25 minutes or until golden. Remove from pans, and cool on wire racks.
4. Meanwhile, combine 1/2 cup butter, 1 cup brown sugar, and 1/2 cup whipping cream in a small saucepan over medium heat. Bring to a boil; remove from heat, and add remaining 1/2 cup pineapple.
5. Combine remaining 1 cup whipping cream and 1 tablespoon granulated sugar in a medium bowl, and beat at medium-high speed with an electric mixer until soft peaks form.
6. Serve each individual cake with praline sauce and whipped cream.

pineapple, egg, milk, coconut, butter, brown sugar, flour, butter, heavy whipping cream, sugar

Taken from www.myrecipes.com/recipe/la-petite-pineapple-cakes-with-praline-sauce (may not work)